CONFETTI BRUSSELS SPROUTS (GFCF/SCD/LOD/BED)
In this particular dished photographed, I also added in Lacinato Kale the last few minutes of cooking, and chopped the Brussels Sprouts in chunks rather than shredded.
From Cooking to Heal: Cookbook with DVD by Julie Matthews
To make Low Oxalate Diet, avoid pecans.
1 – 1½ lb Brussels sprouts
½ onion
½ cup pecans or other nuts
Salt
Wash Brussels sprouts and cut off bottom and peel off a leaf or two if needed.  Dump sprouts in food processor and pulse briefly into a confetti texture, not too minced. Dump out finished sprouts and hand chop or repulse remaining sprouts.
Dice onions and sauté in pan for 2-5 minutes and begin to caramelize onions. Add salt. Before onions are caramelized, add chopped Brussels sprouts and nuts to onions. Cook for 5 minutes or until Brussels sprouts and onion are ready.
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